No carbs. Mainly fresh vegetables and seafood. Supplemented with God's chosen foods, biltong and bacon.
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- Thread starter ORD_Buckeye
- Start date
ORD_Buckeye
Wrong glass, Sir.
No Springbok? I miss eating Springbok along with Namibian oysters and Madagascar prawns.
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DaiMonMoore
Heisman
Sliced beef and sausage sandwich from South of Wrigley in Lexington KY. Not as good of course as Chicago, but damn close. Pretty impressed with this place. Chefs are all from Chicago which you can tell based upon their appearance and accents.
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If any of you get a chance to get ROCKFISH.. I highly recommend it.. never had it before but may be the best fish I have ever eaten
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In NYC. Had Carmine's on Friday, Le Rivage last night, and Blue Fin tonight. Local eateries for lunch.... pizza... delis... Nathan's hotdogs on the street. I may have gained 50 lbs.
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Be in Austin for the first time ever Wednesday -Friday this week for work. Not sure how much free time I will have but hoping for some great BBQ one night at least. @AuTX Buckeye be by Austin Central area?
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AuTX Buckeye
Founder & Pres of the Flemming/Holtmann Fan Club
Yahoo Pickem Champ
Former Game Champion
Well. As per the Reddit thread I will not be recommending County Line. I’ll PM you and we can discuss details
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DubCoffman62
Lazy Slob
How much are the pastrami sandwiches at Carnegie Deli now? last time I was there they were 18 big ones.
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Dunno. I had a pastrami sammich yesterday for lunch. It was 16 bucks. Wasn't Carnegie Deli, though.
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DubCoffman62
Lazy Slob
There's an Indian place on 58th St I believe between 8th and Broadway. Most Indian restaurants ask you how spicy you want your food on a scale of 1-10. This place doesn't ask. You order your food and it's as spicy as they like. My wife complained and the waitress/owner told her to go next door to McDonald's.
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BuckBackHome
Wolverine is largest member of weasel family
Less than two weeks into the new plant-based diet and I am off my blood pressure meds. Of course, it has been replaced with Gas-Ex;-)
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DubCoffman62
Lazy Slob
I'm about 6 months into a grass finished beef/organic chicken and root vegetable diet, no sugar and very little flour, nothing from a box or can and I've never felt better.
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Making 2 rib roasts on xmas day. Little apprehensive about fuckin em up after spending over $100 and having like 5 other people over. I've watched about 100 videos on the subject so basically I'm a 3☆ Michelin chef but any tips or tricks would be appreciated.
Just oven roasting. Probably reverse sear.
Just oven roasting. Probably reverse sear.